Turmeric and herb chicken kebabs with spinach wraps

Serves: 4

Time to make: 40 mins , plus at least 1 hr marinating

Hands-on time: 20 mins

Ingredients

More weights & measures

12 small skewers, soaked (8 for chicken and 4 for vegetable kebabs)
600g skinless, boneless chicken thighs
1 ½-2 teaspoons ground turmeric
2 tablespoons olive oil
3 tablespoons lemon juice
pinch salt
3 tablespoons fresh oregano, chopped
Salad
200g green beans, steamed or blanched
2 beetrootbeetsX, diced or sliced
⅓ cup sunflower seeds
4 tablespoons orange juice
2 tablespoons white wine vinegar
2 cloves garlic, crushed
2 carrots, grated or julienned
½ cups cherry tomatoes
1 red onion, cut into chunks
4 spinach wraps (we used Farrah’s)
Spread
⅓ cup low-fat yoghurt
4 tablespoons hummus

Instructions

Stay Awake

1 Cut chicken into thin strips. Mix turmeric, oil, lemon juice, salt and oregano. Add chicken and leave to marinate for at least 1 hour or overnight. Meanwhile mix all salad ingredients and chill. Mix yoghurt and hummus together.

2 Once marinated, thread chicken onto skewers. Thread tomatoes and onion onto separate skewers.

3 Cook chicken under a medium grill, brushing with the marinade and turning once, until tinged golden at edges and cooked through. Cook vegetable skewers for a few minutes.

4 Warm the wraps, spread with hummus and top with some salad. Wrap. Serve kebabs with wraps and remaining salad.

Variations

Make it gluten free: Use gluten-free wraps and check turmeric is gluten free.

HFG tip

To avoid getting yellow-stained hands from the turmeric, use kitchen gloves.

Nutrition Info (per serve)

Calories 597 cal

Kilojoules 2500 kJ

Protein 41 g

Total fat 26 g

Saturated fat 7 g

Carbohydrates 45 g

Sugar 15 g

Dietary fibre 9 g

Sodium 760 mg

Calcium 210 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.